Citrus Brie Baked Chicken
Take the Sunday lunch to a new level. Fill the chicken with brie and citrus flavours, and roast in a hot oven until until crisp and succulent. Delicious cold the next day also.
4
15 minutes
1 hour
180ºC
Ingredients
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1 large chicken
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400g brie- cut into thick slices, leaving skin
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1 orange- juice and rind
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1 lemon- juice and rind
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1 mandarin or satsuma- juice and rind
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Olive oil
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Sea salt and coarsely ground black pepper
Instructions
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Prepare chicken:
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01 Remove excess fat, string and parsons nose. Dry well with kitchen paper.
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02 Under the skin of the bird only, push thick slices of brie and pieces of citrus rind.
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03 Fill the carcass also with citrus rind and seasoning. Use the whole citrus fruit if you wish after removing the juice.
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Assemble to bake:
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04 Mix all the citrus fruit juices and pour over the bird.
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05 Glug generously with olive oil.
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06 Season with sea salt and black pepper.
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07 Bake in hot oven until golden and thoroughly cooked.
Notes
A delicious way of roasting chicken and keeping in particular the breast moist due to the richness of the cheese.
